Crispy Copycat Arby’s Curly Fries

Why You’ll Love This Recipe

• Authentic fast-food style: spiced, craggily coating with a tender potato center.
• That iconic curl: spiral-cut and parboiled so the shape holds through frying.
• Flavor-forward seasoning: paprika, garlic, and onion for a bold, orange-gold crust.
• Make-ahead friendly: par-fry and freeze for curly fries on demand.

Grocery List

• Produce: Russet potatoes (2 lb), optional parsley or chives for garnish
• Dairy: None
• Pantry: All-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, ground mustard, cayenne, black pepper, white pepper, baking powder, sugar, kosher salt, baking soda, neutral frying oil, club soda

Full Ingredients

Spiral-Cut Potatoes

• 2 lb (900 g) russet potatoes, scrubbed
• Cold water, for soaking

Parboil Water

• 2 qt (1.9 L) water
• 1 tbsp kosher salt
• 1 tsp baking soda

Seasoned Coating (Dry Base)

• All-purpose flour: 3/4 cup (90 g)
• Cornstarch: 1/2 cup (60 g)
• Sweet paprika: 2 tsp
• Smoked paprika: 1 tsp
• Garlic powder: 2 tsp
• Onion powder: 2 tsp
• Ground mustard: 1 tsp
• Cayenne pepper: 1/2 tsp (adjust to taste)
• Freshly ground black pepper: 1/2 tsp
• White pepper: 1/4 tsp
• Granulated sugar: 1 tsp
• Baking powder: 1/2 tsp
• Kosher salt: 1 1/2 tsp

Wet Batter

• Cold club soda: 3/4–1 cup (180–240 ml), enough to reach thin pancake-batter consistency

For Frying and Finishing

• Neutral oil (peanut, canola, or vegetable): 2–3 qt (2–3 L)
• Fine salt, to finish
• Optional: chopped parsley or chives, for garnish

Step-by-Step Instructions

Step 1: Spiralize and Soak the Potatoes

Using a spiralizer or a hand-held curly fry cutter, cut the russets into long spirals. Submerge the curls in a large bowl of cold water to cover. Soak for 20–30 minutes to pull out excess starch so the curls fry up crisp instead of gluey.

Step 2: Parboil for Bendable, Tender Curls

Bring 2 quarts (1.9 L) water to a boil with 1 tablespoon kosher salt and 1 teaspoon baking soda. Drain the soaked curls and add them to the boiling water. Cook for 3 minutes until just flexible and slightly opaque but not falling apart. The baking soda roughens the surface, helping the batter grip and crisp later.

Step 3: Drain, Steam-Dry, and Chill

Drain the curls gently in a colander. Spread them on a wire rack set over a sheet pan and let steam evaporate for 5 minutes. Transfer the rack to the refrigerator for about 20 minutes to dry the surfaces thoroughly—dry potatoes grab batter and crisp better.

Step 4: Mix the Seasoned Coating and Batter

In a medium bowl, whisk together the flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, ground mustard, cayenne, black and white peppers, sugar, baking powder, and kosher salt. Scoop out 1/2 cup of this dry mix into a shallow dish for dusting. To the remaining dry mix, whisk in 3/4 cup cold club soda. Add more club soda a splash at a time until you have a thin pancake batter that ribbons off the whisk and just clings to a curl.

Step 5: Dust, Then Batter the Curls

Working in batches, lightly toss the chilled potato curls in the reserved dry mix to coat, shaking off excess. Dip the dusted curls into the wet batter, letting excess drip back into the bowl. For extra “craggily” bits, let a few threads of batter hang on each curl.

Step 6: First Fry at 325°F (163°C)

Heat 2–3 inches of oil in a deep pot to 325°F (163°C). Fry a modest handful of battered curls at a time for 2–3 minutes until the coating is set and pale golden. Do not brown yet. Transfer to a clean rack to drain, and let the oil return to temperature between batches.

Step 7: Final Fry at 375°F (190°C) and Season

Increase oil temperature to 375°F (190°C). Fry the par-fried curls in small batches for 1 1/2–3 minutes, until deeply golden-orange and audibly crisp. Drain on a rack, immediately sprinkle with fine salt, and garnish with chopped parsley or chives if desired. Serve hot with your favorite dips.

Pro Tips

• Russets are best: their higher starch and low moisture create a fluffy interior and shatteringly crisp exterior.
• Keep the batter cold: cold bubbly club soda plus baking powder equals extra lift and a lacier crust.
• Do not overcrowd: small batches maintain oil temperature and maximize crunch.
• Craggily coating trick: after dipping, let some batter drip in strands so it fries into crispy ridges on the curls.
• Thermometer essential: 325°F to set the crust; 375°F to finish deeply crisp.

Variations

• Extra-Spicy: Double the cayenne and add 1/2 tsp ground cumin for a smoky kick.
• Herby Ranch: Replace ground mustard with 1 tsp dried dill and 1 tsp dried parsley; finish with ranch salt.
• Air Fryer: After parboil and batter, arrange in a single layer, mist with oil, air-fry at 360°F (182°C) for 10–12 minutes, shaking once; finish 2–4 minutes at 400°F (204°C) until crisp.

Storage & Make-Ahead

Par-fry (Step 6), cool completely, then freeze in a single layer until solid. Transfer to a freezer bag and store up to 1 month. Fry from frozen at 375°F (190°C) for 2–3 minutes until deeply crisp. Leftovers reheat well in a 425°F (220°C) oven or toaster oven for 5–7 minutes. Avoid microwaving, which softens the crust.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 560 calories; 9 g protein; 73 g carbohydrates; 24 g fat; 5 g fiber; 960 mg sodium. Values will vary based on oil absorption and seasoning.